• Pre-bake the pie crust and let it cool (or use a purchased pie crust). See Notes, below, for recipes if needed.

Make the Medjool Date Caramel

• Pit the Medjool Dates and remove any little stem caps. Put them into a high-speed blender with the salt.
• Add most of the hot water, leaving 1-2 tablespoons in the cup in case it's needed. It will depend on how moist the Medjools are. Cover and blend the dates and water, stopping to scrape down the sides of the blender container often. Add a bit of the remaining water at a time if needed. If the Medjools are dry, you may need to add a bit of additional water. Just add enough water so that you can get the paste moving steadily in the blender. Add the vanilla. Blend until the Medjool Date Caramel is smooth and silky. It should be the texture and consistency of thick pudding - soft but spreadable and holding its shape when swirled.
• Makes about 1¼ cups (300ml) of Medjool Date Caramel.
• Scoop out ½ cup (120ml) of the Medjool Date Caramel and set it aside to swirl into the whipped topping when finishing the pie. Scrape the remainder of the caramel (about ¾ cup/180ml) into a bowl or cup - this will be used in the Apple Filling.

Make the Apple Filling

• Peel and dice the apples (½-inch cubes). Put them into a saucepan with the lemon juice, ½ cup (120ml) of the apple juice, and the butter. Bring to a boil, then reduce the heat to medium and cook the apples, stirring occasionally, uncovered, for about 10 minutes or they are tender when pierced with a fork.
• Add the maple syrup, cinnamon, ginger, and nutmeg.
• Stir together the remaining ¼ cup (60ml) of apple juice and the cornstarch to make a slurry.
• Add the reserved Medjool Date Caramel (the larger amount) and the cornstarch slurry to the apples. Cook for 5 minutes, stirring often until the filling is thickened and bubbling.
• Allow to cool for 10 minutes, then pour the apple filling into the prebaked pie shell and smooth the top. Chill until the filling is cooled to room temperature.

Make the Mile-High Whipped Topping

• Put the water into a microwave safe cup or into a bowl that can go on top of a pot of simmering water. Sprinkle the gelatin powder over the cold water and let it rest for 5 minutes to absorb the water. Then heat the gelatin to dissolve it completely. You can microwave it for about 20-25 seconds, stirring once in between, or you can heat it in the bowl set over the simmering water for a few minutes, until the gelatin crystals are completely dissolved.
• Put the whipping cream and cornstarch into a bowl and whip with electric beaters (or a whisk) until soft peaks form. Whip in the maple syrup, then pour in the liquid gelatin water while beating continuously. Beat until well combined. The gelatin and cornstarch will help stabilize the whipped cream so it slices beautifully on the pie and will keep without getting runny.
• Spread the stabilized whipped cream over the cooled apple filling in the pie.
• Plop spoonfuls of the reserved ½ cup of Medjool Date Caramel over the top of the whipped cream. Use a butter knife or offset spatula to spread it around in attractive swirls with the cream.
• Cut the Medjool Date in half and remove the pit. Cut each date half into 4 lengthwise strips. Then cut the strips into cubes and scatter the pieces evenly over the swirled topping.
• Chill the pie, uncovered, for 2 hours (or up to overnight) to let the whipped cream set, before serving.
• Cut into 8 wedges.